Bacon Wrapped Jalapeño Poppers
Jalapeños filled with cheese, wrapped in bacon….Need I say more?
Servings Prep Time
2 30minutes
Cook Time
Servings Prep Time
2 30minutes
Cook Time
  1. Preheat oven to 450 degrees.
  2. Combine softened cream cheese with shredded Monterey Jack cheese. Refrigerate until ready to stuff peppers.
  3. Cut tops off jalapeños. Halve and seed jalapeños.
  4. Slice bacon strips in half.
  5. Take cheese mixture out of fridge. Place inside piping bag or ziploc. If using ziploc, push mixture to one corner of the bag, and cut the corner of the bag.
  6. Pipe cheese mixture into jalapeño pepper cavities.
  7. Wrap bacon around stuffed jalapeños. If needed, use toothpicks to secure bacon in place.
  8. Bake for 30 minutes, or until bacon is cooked through.
Recipe Notes

To freeze:

Prepare the jalapeño poppers as laid out in the instructions above.

Line a baking sheet with parchment paper.

Place the jalapeño poppers on the baking sheet, leaving a small space between each popper so they do not touch.

If you end up with more than one layer of poppers to freeze, simply fill the bottom layer, place a piece of parchment paper on top of that layer of jalapeño poppers, and then continue placing the poppers on the parchment.

Freeze 6-8 hours, or overnight (I always leave them in the freezer overnight).

Once frozen, double line a ziplock bag, and put the jalapeño poppers inside, pressing the air out as you seal each bag.